Location:
Dammam - Saudi Arabia
Duration:
Permanent
Start Date:
Immediate
Type of Business:
Food and Facilities Management Services
Remuneration:
Salary range between SAR 250,000 to 275,000/ per annum. This includes Basic salary + Quality of life allowance+ a performance bonus assessed, calculated and paid against agreed annual objectives. Salary is negotiable for high potential candidates.
42 days paid vacation per year including local land festive holidays.
Two economy class round trip air tickets per year to the country of origin (on a single status).
Company provided accommodation, fully maintained car, Phone, Utilities and medical insurance etc.
Purpose of the role:
Management of various multi-service operations aiming at enhancing company’s image, clients/customers satisfaction, employee’s motivation and productivity and contributing to company’s overall growth and continual progress.
Main Functions
Lead and managing 15-20 accounts providing FOOD and FACILITIES MANAGEMENT services in multiple client segments with primary focus on corporate and FM.
Promote and drive QHSE culture aiming at zero accident and ensuring full compliance with company’s Quality Management Systems.
Participate in training and audits for continual improvement.
Lead / educate Site Managers and operational team on efficient and effective contract management.
Ensure that resources, opportunities and process are well managed for enhancing operational efficiencies and effectiveness.
Identify best practices and business synergies to maximize business performance
Regular field visits to monitor/control overall locations performance and compliance with contractual obligations. Review specific action / improvement program implementation.
Contribute in building highly motivated, productive and progressive workforce by focusing on employee’s development, motivation, engagement and quality of life of our employees
Prepare staff forecast and work with HR on recruitment needs, training / development needs and career / succession plan. Coordinate with HR on staff movements, formalities, mobilization and demobilization plans.
Develop strong, valuable client network ensuring long term relationships for account retention, organic growth and future business opportunities.
Assume full responsible of the P&L, budget and forecast of the portfolio.
Collaborate with the Finance team for all finance related matters such as collection, cash management and for continual improvement of financial results.
Support business development team by sharing information on market situation, upcoming opportunities and threat within the area of responsibility.
Requirements:
Degree in Business Administration / Hospitality Management
Minimum 5 years operational experience of which minimum 3 years in managing operations providing FOOD and FACILITIES MANAGEMENT services preferably in the Middle East.
Ability to adapt and meet frequently changing business environment. Ability to work under pressure with short deadlines.
People oriented. Ability to lead and coach people.
Pleasant dynamic and result oriented.
Financial management skills in a profit & loss environment, outstanding budgetary and cost control management
Ability to lead and develop workforce of 1000 plus employees
Excellent communication, negotiations and presentation skills.
Knowledge of Microsoft Office applications, MS Outlook, MS Access, Outlook Web Access
Fluency in English.

Feb 20, 2018

Permanent

Location:
Dammam - Saudi Arabia
Duration:
Permanent
Start Date:
Immediate
Type of Business:
Food and Facilities Management Services
Remuneration:
Salary range between SAR 250,000 to 275,000/ per annum. This includes Basic salary + Quality of life allowance+ a performance bonus assessed, calculated and paid against agreed annual objectives. Salary is negotiable for high potential candidates.
42 days paid vacation per year including local land festive holidays.
Two economy class round trip air tickets per year to the country of origin (on a single status).
Company provided accommodation, fully maintained car, Phone, Utilities and medical insurance etc.
Purpose of the role:
Management of various multi-service operations aiming at enhancing company’s image, clients/customers satisfaction, employee’s motivation and productivity and contributing to company’s overall growth and continual progress.
Main Functions
Lead and managing 15-20 accounts providing FOOD and FACILITIES MANAGEMENT services in multiple client segments with primary focus on corporate and FM.
Promote and drive QHSE culture aiming at zero accident and ensuring full compliance with company’s Quality Management Systems.
Participate in training and audits for continual improvement.
Lead / educate Site Managers and operational team on efficient and effective contract management.
Ensure that resources, opportunities and process are well managed for enhancing operational efficiencies and effectiveness.
Identify best practices and business synergies to maximize business performance
Regular field visits to monitor/control overall locations performance and compliance with contractual obligations. Review specific action / improvement program implementation.
Contribute in building highly motivated, productive and progressive workforce by focusing on employee’s development, motivation, engagement and quality of life of our employees
Prepare staff forecast and work with HR on recruitment needs, training / development needs and career / succession plan. Coordinate with HR on staff movements, formalities, mobilization and demobilization plans.
Develop strong, valuable client network ensuring long term relationships for account retention, organic growth and future business opportunities.
Assume full responsible of the P&L, budget and forecast of the portfolio.
Collaborate with the Finance team for all finance related matters such as collection, cash management and for continual improvement of financial results.
Support business development team by sharing information on market situation, upcoming opportunities and threat within the area of responsibility.
Requirements:
Degree in Business Administration / Hospitality Management
Minimum 5 years operational experience of which minimum 3 years in managing operations providing FOOD and FACILITIES MANAGEMENT services preferably in the Middle East.
Ability to adapt and meet frequently changing business environment. Ability to work under pressure with short deadlines.
People oriented. Ability to lead and coach people.
Pleasant dynamic and result oriented.
Financial management skills in a profit & loss environment, outstanding budgetary and cost control management
Ability to lead and develop workforce of 1000 plus employees
Excellent communication, negotiations and presentation skills.
Knowledge of Microsoft Office applications, MS Outlook, MS Access, Outlook Web Access
Fluency in English.

Leading Point Of Sale firm seeking Web Reporting Administrator.
The candidate should have strong technical skills and an ability to work under pressure. Previous IT experience essential.
Responsibilities include:
General maintenance of all software related issues including:
- Monitoring communications between stores and a head office database
- Report balancing
- User creation
- Installation and registration of software
- Escalation of report requests to designated team leader
- Monitoring of database backups
- Customer support
Forward CV and any relevant qualifications to linked e-mail address.

Feb 20, 2018

Permanent

Leading Point Of Sale firm seeking Web Reporting Administrator.
The candidate should have strong technical skills and an ability to work under pressure. Previous IT experience essential.
Responsibilities include:
General maintenance of all software related issues including:
- Monitoring communications between stores and a head office database
- Report balancing
- User creation
- Installation and registration of software
- Escalation of report requests to designated team leader
- Monitoring of database backups
- Customer support
Forward CV and any relevant qualifications to linked e-mail address.

Restaurant Manageress:
A well-established company based in Gardens is looking to employ a Restaurant Manager to join their team.
Job Description (Not limited to):
Through the utilisation of various proven tools, measurements, methods and controls, ensure that each and all customers make continuous and frequent return visits
Coordinate multiple tasks such as food, beverage and labour cost while maintaining required standards of operation in daily restaurant activities
Oversee the inventory control and ordering of food and supplies optimize profits through strict financial controls
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and service areas.
Ensure compliance with operational standards, company policies, local laws, and ordinances.
Ensure a safe working and guest environment to reduce the risk of injury and accidents.
Requirements:
Degree in hotel/restaurant management is desirable.
A Food Safety, Health and Hygiene / HACCP qualification is mandatory.
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must possess a valid driver’s license.
Attention to detail, high level of accuracy and efficiency is critical
Knowledge of computers (MS Word, Excel, Simple accounting)
Highly presentable
Energetic personality
If you meet the above requirements, please apply along with a photo of yourself in professional attire, written references and your CV.
Correspondence will only be conducted with short listed candidates. Should you not hear from us within 3 days, please consider your application unsuccessful.

Feb 14, 2018

Permanent

Restaurant Manageress:
A well-established company based in Gardens is looking to employ a Restaurant Manager to join their team.
Job Description (Not limited to):
Through the utilisation of various proven tools, measurements, methods and controls, ensure that each and all customers make continuous and frequent return visits
Coordinate multiple tasks such as food, beverage and labour cost while maintaining required standards of operation in daily restaurant activities
Oversee the inventory control and ordering of food and supplies optimize profits through strict financial controls
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and service areas.
Ensure compliance with operational standards, company policies, local laws, and ordinances.
Ensure a safe working and guest environment to reduce the risk of injury and accidents.
Requirements:
Degree in hotel/restaurant management is desirable.
A Food Safety, Health and Hygiene / HACCP qualification is mandatory.
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must possess a valid driver’s license.
Attention to detail, high level of accuracy and efficiency is critical
Knowledge of computers (MS Word, Excel, Simple accounting)
Highly presentable
Energetic personality
If you meet the above requirements, please apply along with a photo of yourself in professional attire, written references and your CV.
Correspondence will only be conducted with short listed candidates. Should you not hear from us within 3 days, please consider your application unsuccessful.

Be responsible for the orientation, training and assessment of Learners to the Hospitality Programs and Short Course requirements
To follow the assessment process of the Hotel School.
Assessment is conducted in line with a consistent set of criteria agreed by the South African Qualifications Authority (SAQA) and in line with Hotel Schools Quality Management System regarding National Qualifications Framework (NQF) aligned training and qualifications.
The Facilitator / Assessor are responsible for all administrative duties relating to such training and qualifications.
Requirements
A minimum of 3 years relevant occupational experience
Must have a relevant occupational qualification
Must have been deemed competent and certified for the generic assessor unit standard Conduct Outcome-based Assessment, SAQA ID 115753 or appropriate alternative
Must be a registered assessor with Cathsseta for the following Hospitality Programmes (NC: Professional Cookery and NC: Food and Beverage Services)
Advantage if assessor is registered with Cathsseta for NC: Accommodation Services and FETC: Hospitality Reception
Have at least 3 years industrial training and development experience
Have at least 2 years assessment experience
Have an understanding of South African Further Education and Training legislation
An appreciation of the hospitality/ food service industry
Good presentation skills
A self-motivated individual with initiative
An ability to plan work effectively and perform under pressure
Competence in MS Office suite, an appreciation of social networking and multimedia presentation development

Feb 13, 2018

Permanent

Be responsible for the orientation, training and assessment of Learners to the Hospitality Programs and Short Course requirements
To follow the assessment process of the Hotel School.
Assessment is conducted in line with a consistent set of criteria agreed by the South African Qualifications Authority (SAQA) and in line with Hotel Schools Quality Management System regarding National Qualifications Framework (NQF) aligned training and qualifications.
The Facilitator / Assessor are responsible for all administrative duties relating to such training and qualifications.
Requirements
A minimum of 3 years relevant occupational experience
Must have a relevant occupational qualification
Must have been deemed competent and certified for the generic assessor unit standard Conduct Outcome-based Assessment, SAQA ID 115753 or appropriate alternative
Must be a registered assessor with Cathsseta for the following Hospitality Programmes (NC: Professional Cookery and NC: Food and Beverage Services)
Advantage if assessor is registered with Cathsseta for NC: Accommodation Services and FETC: Hospitality Reception
Have at least 3 years industrial training and development experience
Have at least 2 years assessment experience
Have an understanding of South African Further Education and Training legislation
An appreciation of the hospitality/ food service industry
Good presentation skills
A self-motivated individual with initiative
An ability to plan work effectively and perform under pressure
Competence in MS Office suite, an appreciation of social networking and multimedia presentation development

The successful incumbent will be responsible for, but not limited to:
Effective Leadership of the Rooms Division Department which includes Front Office, Housekeeping, Security& Maintenance.
Must be able to coordinate with the Front Office Manager and Sales Department as applicable to maximize room occupancy, rates and profits.
Ensure the required Rooms Division policies, procedures and administrative systems and controls are in place
Day to day GUEST interaction to receive feedback and actively implement necessary action
Forecast anticipated volumes of business and plan accordingly
Overseeing and assisting in departmental stock takes
Compilation of all Rooms Division reports
Adherence to all company practices
Involvement in the recruitment process of Departmental STAFF. Leading, training and motivating the TEAM
Drive the hotel’s quality plan and ensure its implementation
Involvement in the hotel’s disciplinary process, including initiating and chairing enquiries
Rooms Divisions Manager will complete reasonable tasks as assigned by the General Manager.
Update SOP manual for each department and update accordingly to new trends in the industry
Requirements:
Grade 12
National Diploma in Hospitality Management or similar qualification
2 years’ experience in a Senior Hotel Management position
Computer literacy including the following – Apex will be a distinct advantage; PlusPoint and MS Office
Exceptionally well groomed and presentable
Excellent communication skills, both verbal and written
Extremely GUEST service driven
Ability to work accurately under pressure
Excellent planning and organizational skills
Time management skills are essential

Feb 13, 2018

Permanent

The successful incumbent will be responsible for, but not limited to:
Effective Leadership of the Rooms Division Department which includes Front Office, Housekeeping, Security& Maintenance.
Must be able to coordinate with the Front Office Manager and Sales Department as applicable to maximize room occupancy, rates and profits.
Ensure the required Rooms Division policies, procedures and administrative systems and controls are in place
Day to day GUEST interaction to receive feedback and actively implement necessary action
Forecast anticipated volumes of business and plan accordingly
Overseeing and assisting in departmental stock takes
Compilation of all Rooms Division reports
Adherence to all company practices
Involvement in the recruitment process of Departmental STAFF. Leading, training and motivating the TEAM
Drive the hotel’s quality plan and ensure its implementation
Involvement in the hotel’s disciplinary process, including initiating and chairing enquiries
Rooms Divisions Manager will complete reasonable tasks as assigned by the General Manager.
Update SOP manual for each department and update accordingly to new trends in the industry
Requirements:
Grade 12
National Diploma in Hospitality Management or similar qualification
2 years’ experience in a Senior Hotel Management position
Computer literacy including the following – Apex will be a distinct advantage; PlusPoint and MS Office
Exceptionally well groomed and presentable
Excellent communication skills, both verbal and written
Extremely GUEST service driven
Ability to work accurately under pressure
Excellent planning and organizational skills
Time management skills are essential

Compile, co-ordinate and implement the hotel’s marketing plan.
Ensure that all actions included in the marketing plan have taken place on a daily, weekly and/or monthly basis.
Create brand communication and development including awareness advertising, publicity and promotions to stimulate brand identity via social media and digital platforms.
Co-ordinate the compilation and ongoing maintenance of the hotel’s guest history databases across all market segments in order for monthly marketing actions to be implemented.
Designing marketing material across multiple marketing channels (web/digital and print), event co-ordination, and website updates, sending newsletters, social media, ordering promotional items.
Web development and maintenance.
Photo shoots; compiling a shoot plan (location, props, model, outfit and concept of the shoot)
Develop creative content from scratch to produce new ideas, concepts and developing interactive design for marketing campaigns.
Ensure Strengthening of the brand and profile, increasing its online-presence, driving marketing communications campaigns to increase revenue, building and managing relationships, as well as seek and create opportunities for promoting the work of the Company.
Evaluate opportunities for partnerships, sponsorships and advertising on an on-going basis
Job Specification:
Matric (Grade 12)
Diploma in Graphic Design / Web Design degree/diploma/certificate from accredited educational facility
1-2 years of experience in a marketing company or previous hotel experience an advantage
OPERA & Apex knowledge would be a distinctive advantage
Excellent communication skills, verbal & written
Excellent guest relations skills
Drivers License (Code 08)
Computer Literacy essential (Microsoft Office, Web Design/Basic HTML and CSS, Logo and branding design)
Creative
Can-do / Positive attitude
Self disciplined and motivated
Team player
Attention to detail and Work / perform well under pressure
Must have a Design Portfolio

Feb 13, 2018

Permanent

Compile, co-ordinate and implement the hotel’s marketing plan.
Ensure that all actions included in the marketing plan have taken place on a daily, weekly and/or monthly basis.
Create brand communication and development including awareness advertising, publicity and promotions to stimulate brand identity via social media and digital platforms.
Co-ordinate the compilation and ongoing maintenance of the hotel’s guest history databases across all market segments in order for monthly marketing actions to be implemented.
Designing marketing material across multiple marketing channels (web/digital and print), event co-ordination, and website updates, sending newsletters, social media, ordering promotional items.
Web development and maintenance.
Photo shoots; compiling a shoot plan (location, props, model, outfit and concept of the shoot)
Develop creative content from scratch to produce new ideas, concepts and developing interactive design for marketing campaigns.
Ensure Strengthening of the brand and profile, increasing its online-presence, driving marketing communications campaigns to increase revenue, building and managing relationships, as well as seek and create opportunities for promoting the work of the Company.
Evaluate opportunities for partnerships, sponsorships and advertising on an on-going basis
Job Specification:
Matric (Grade 12)
Diploma in Graphic Design / Web Design degree/diploma/certificate from accredited educational facility
1-2 years of experience in a marketing company or previous hotel experience an advantage
OPERA & Apex knowledge would be a distinctive advantage
Excellent communication skills, verbal & written
Excellent guest relations skills
Drivers License (Code 08)
Computer Literacy essential (Microsoft Office, Web Design/Basic HTML and CSS, Logo and branding design)
Creative
Can-do / Positive attitude
Self disciplined and motivated
Team player
Attention to detail and Work / perform well under pressure
Must have a Design Portfolio

To assist the Food and Beverage Manager to lead and organize the Food and Beverage Service Team with the main responsibility overseeing the Restaurant Operation, to set and maintain standards and to strive to always keep improving standards whilst maintaining budget and gross profit.
Minimum Requirements:
A degree or diploma in Food and Beverage Management
ESSENTIAL 2 years’ experience as an Assistant Food and Beverage Manager in 4/5 star properties
ESSENTIAL managed restaurant seating of 100 pax or more
Good Communication and Team Organizer
Key Responsibilities:
Responsible to operate within the policies and procedures as set out in the operating manual
To perform Food and Beverage Duty Manager Shifts when on duty covering all Food and Beverage Operations
Make regular visits to the Food and Beverage areas to evaluate quality of product and be regular contact with guests, check customer’s satisfaction, communicating relevant points to HODs
To train staff as and when necessary
To competently handle any industrial relations issues within the food and beverage department
To ensure that an efficient system of storage and issuing of stock is maintained and to investigate, remedy and control any shortfalls via relevant ledgers and tight security
To assist the Food and Beverage HODs, the Financial Controller and the F&B Manager in producing budget figures for the department and ensuring that costs are kept within budgeted levels

Feb 08, 2018

Permanent

To assist the Food and Beverage Manager to lead and organize the Food and Beverage Service Team with the main responsibility overseeing the Restaurant Operation, to set and maintain standards and to strive to always keep improving standards whilst maintaining budget and gross profit.
Minimum Requirements:
A degree or diploma in Food and Beverage Management
ESSENTIAL 2 years’ experience as an Assistant Food and Beverage Manager in 4/5 star properties
ESSENTIAL managed restaurant seating of 100 pax or more
Good Communication and Team Organizer
Key Responsibilities:
Responsible to operate within the policies and procedures as set out in the operating manual
To perform Food and Beverage Duty Manager Shifts when on duty covering all Food and Beverage Operations
Make regular visits to the Food and Beverage areas to evaluate quality of product and be regular contact with guests, check customer’s satisfaction, communicating relevant points to HODs
To train staff as and when necessary
To competently handle any industrial relations issues within the food and beverage department
To ensure that an efficient system of storage and issuing of stock is maintained and to investigate, remedy and control any shortfalls via relevant ledgers and tight security
To assist the Food and Beverage HODs, the Financial Controller and the F&B Manager in producing budget figures for the department and ensuring that costs are kept within budgeted levels

Minimum Requirements:
Matriculation certificate (or the equivalent)
Hotel Management Diploma
Minimum of 2 years’ experience in a similar position
Fully computer literate in MS Word and Excel
Knowledge of OPERA would be an advantage
Key Responsibilities:
To supervise all Reservations Agents in their daily duties.
To be responsible for and support the team in achieving all agreed service KPIs
To support Management in reviewing reservations made the previous day and check all VIP arrivals.
To maximize occupancy and average spend whilst maintaining the highest standard of performance and service.
To be fully familiar with the short and long term availability of the hotel and the lodge.
To up sell wherever possible with the intention of enhancing the guest experience.
Ensure that every provisional reservations are followed up on and either confirmed or released.
Adhere to the companies policy for deposit terms and conditions.
Ensure preparation for arrivals is completed prior to the guests arrival
Ensure that all special events are communicated to our guests well in advance with the intention of selling additional activities to our guests.
Ensure that all details for Group Files are accurate and complete and are timeously handed to Front Office.
Actively contribute to the enhancement of the product offering.
Ensure that every reservation is completed to the required LHW and RCH Standards.
Perform the tasks of the Revenue & Reservations Manager in their absence.

Feb 08, 2018

Permanent

Minimum Requirements:
Matriculation certificate (or the equivalent)
Hotel Management Diploma
Minimum of 2 years’ experience in a similar position
Fully computer literate in MS Word and Excel
Knowledge of OPERA would be an advantage
Key Responsibilities:
To supervise all Reservations Agents in their daily duties.
To be responsible for and support the team in achieving all agreed service KPIs
To support Management in reviewing reservations made the previous day and check all VIP arrivals.
To maximize occupancy and average spend whilst maintaining the highest standard of performance and service.
To be fully familiar with the short and long term availability of the hotel and the lodge.
To up sell wherever possible with the intention of enhancing the guest experience.
Ensure that every provisional reservations are followed up on and either confirmed or released.
Adhere to the companies policy for deposit terms and conditions.
Ensure preparation for arrivals is completed prior to the guests arrival
Ensure that all special events are communicated to our guests well in advance with the intention of selling additional activities to our guests.
Ensure that all details for Group Files are accurate and complete and are timeously handed to Front Office.
Actively contribute to the enhancement of the product offering.
Ensure that every reservation is completed to the required LHW and RCH Standards.
Perform the tasks of the Revenue & Reservations Manager in their absence.

Overseeing the day to day running of the kitchen in the absence of the Executive Sous Chef
Minimum Requirements:
Matriculation certificate (or the equivalent)
Either Culinary Arts, Catering management or Food Service Management diploma
ESSENTIAL min of 3 years’ experience as a Sous Chef within a 4 or 5 * property in Hot Kitchen
HACCP certification
Key Responsibilities:
Produce meals for all Food and Beverage outlets
Manage a staff compliment of 20
Training of all junior staff and trainees
Stock Control
Assist the Exec Sous Chef with any additional responsibilities
Personal Attributes:
Patient
Creative
Being able to work in a fast paced environment
Self-Motivated
Ability to work individually and as part of a team
The ability to accept constructive criticism and feedback

Feb 08, 2018

Permanent

Overseeing the day to day running of the kitchen in the absence of the Executive Sous Chef
Minimum Requirements:
Matriculation certificate (or the equivalent)
Either Culinary Arts, Catering management or Food Service Management diploma
ESSENTIAL min of 3 years’ experience as a Sous Chef within a 4 or 5 * property in Hot Kitchen
HACCP certification
Key Responsibilities:
Produce meals for all Food and Beverage outlets
Manage a staff compliment of 20
Training of all junior staff and trainees
Stock Control
Assist the Exec Sous Chef with any additional responsibilities
Personal Attributes:
Patient
Creative
Being able to work in a fast paced environment
Self-Motivated
Ability to work individually and as part of a team
The ability to accept constructive criticism and feedback

Junior Banqueting Manager
One of our clients within the Hospitality Industry based in Cape Town is looking to employ a Junior Banqueting Manager.
Duties & Responsibilities:
Check Par stock levels are maintained to endure smooth operation.
Attention to the small details around during an event and to act on it quickly and efficiently.
Approach all encounters with guests and employees in a friendly, service oriented manner.
Manage daily operations of the hotel kitchen which supplies breakfast and all banqueting/conferencing related meals.
Check food presentation as well as perform costings and menu accuracy
Experience of food & beverage monthly stocktakes and food cost percentages.
Work closely with not only the Head manager but also the chefs and Co-Ordinator to conduct day to day operations smoothly
Minimize spoilage, waste and over production.
Monitor all Banquet and Catering activity.
Assist in the achievement of departmental objectives and goals.
Expedite peak meal periods by maintaining a "hands on" approach.
Staff rosters and duties for the week ahead.
Ensure timely set up and that plating/presentation exceed guest expectations
Performs other activities as assigned by the Head of Banqueting
Be creative and attentive to new trends amongst the conferencing industry
Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
Requirements:
At least 2-5 years of progressive experience in a hotel or a related position.
Ability to work a flexible schedule
Must have strong interpersonal skills
Must have strong organizational and time management skills
Command of the English language and excellent communication skills, both written and verbal
Able to sit, stand, walk, and climb stairs for extended periods of time/frequently in order to interact with clients and staff
Computer knowledge of word, excel, PowerPoint & emailing.
Must have excellent attention to detail
Flexible working hours/open availability to work extended hours, holidays and weekends
Ability to work well in stressful, maintain composure and objectivity while under pressure
Ability to manage 15 – 20 staff and brief and debrief them.
Hands on and not only a delegator
Should you meet the above requirements, please apply along with a photo of yourself in professional attire and your CV.
Correspondence will only be conducted with short listed candidates. Should you not hear from us within 3 days, please consider your application unsuccessful.

Feb 06, 2018

Permanent

Junior Banqueting Manager
One of our clients within the Hospitality Industry based in Cape Town is looking to employ a Junior Banqueting Manager.
Duties & Responsibilities:
Check Par stock levels are maintained to endure smooth operation.
Attention to the small details around during an event and to act on it quickly and efficiently.
Approach all encounters with guests and employees in a friendly, service oriented manner.
Manage daily operations of the hotel kitchen which supplies breakfast and all banqueting/conferencing related meals.
Check food presentation as well as perform costings and menu accuracy
Experience of food & beverage monthly stocktakes and food cost percentages.
Work closely with not only the Head manager but also the chefs and Co-Ordinator to conduct day to day operations smoothly
Minimize spoilage, waste and over production.
Monitor all Banquet and Catering activity.
Assist in the achievement of departmental objectives and goals.
Expedite peak meal periods by maintaining a "hands on" approach.
Staff rosters and duties for the week ahead.
Ensure timely set up and that plating/presentation exceed guest expectations
Performs other activities as assigned by the Head of Banqueting
Be creative and attentive to new trends amongst the conferencing industry
Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
Requirements:
At least 2-5 years of progressive experience in a hotel or a related position.
Ability to work a flexible schedule
Must have strong interpersonal skills
Must have strong organizational and time management skills
Command of the English language and excellent communication skills, both written and verbal
Able to sit, stand, walk, and climb stairs for extended periods of time/frequently in order to interact with clients and staff
Computer knowledge of word, excel, PowerPoint & emailing.
Must have excellent attention to detail
Flexible working hours/open availability to work extended hours, holidays and weekends
Ability to work well in stressful, maintain composure and objectivity while under pressure
Ability to manage 15 – 20 staff and brief and debrief them.
Hands on and not only a delegator
Should you meet the above requirements, please apply along with a photo of yourself in professional attire and your CV.
Correspondence will only be conducted with short listed candidates. Should you not hear from us within 3 days, please consider your application unsuccessful.

To assist the Food and Beverage Manager to lead and organize the Food and Beverage Service Team with the main responsibility overseeing the Restaurant Operation, to set and maintain standards and to strive to always keep improving standards whilst maintaining budget and gross profit.
Minimum Requirements:
A degree or diploma in Food and Beverage Management
ESSENTIAL 2 years’ experience as an Assistant Food and Beverage Manager in 4/5 star properties
ESSENTIAL managed restaurant seating of 100 pax or more
Good Communication and Team Organizer
Key Responsibilities:
Responsible to operate within the policies and procedures as set out in the operating manual
To perform Food and Beverage Duty Manager Shifts when on duty covering all Food and Beverage Operations
Make regular visits to the Food and Beverage areas to evaluate quality of product and be regular contact with guests, check customer’s satisfaction, communicating relevant points to HODs
To train staff as and when necessary
To competently handle any industrial relations issues within the food and beverage department
To ensure that an efficient system of storage and issuing of stock is maintained and to investigate, remedy and control any shortfalls via relevant ledgers and tight security
To assist the Food and Beverage HODs, the Financial Controller and the F&B Manager in producing budget figures for the department and ensuring that costs are kept within budgeted levels

Jan 30, 2018

Permanent

To assist the Food and Beverage Manager to lead and organize the Food and Beverage Service Team with the main responsibility overseeing the Restaurant Operation, to set and maintain standards and to strive to always keep improving standards whilst maintaining budget and gross profit.
Minimum Requirements:
A degree or diploma in Food and Beverage Management
ESSENTIAL 2 years’ experience as an Assistant Food and Beverage Manager in 4/5 star properties
ESSENTIAL managed restaurant seating of 100 pax or more
Good Communication and Team Organizer
Key Responsibilities:
Responsible to operate within the policies and procedures as set out in the operating manual
To perform Food and Beverage Duty Manager Shifts when on duty covering all Food and Beverage Operations
Make regular visits to the Food and Beverage areas to evaluate quality of product and be regular contact with guests, check customer’s satisfaction, communicating relevant points to HODs
To train staff as and when necessary
To competently handle any industrial relations issues within the food and beverage department
To ensure that an efficient system of storage and issuing of stock is maintained and to investigate, remedy and control any shortfalls via relevant ledgers and tight security
To assist the Food and Beverage HODs, the Financial Controller and the F&B Manager in producing budget figures for the department and ensuring that costs are kept within budgeted levels

Overseeing the day to day running of the kitchen in the absence of the Executive Sous Chef
Minimum Requirements:
Matriculation certificate (or the equivalent)
Either Culinary Arts, Catering management or Food Service Management diploma
ESSENTIAL min of 3 years’ experience as a Sous Chef within a 4 or 5 * property in Hot Kitchen
HACCP certification
Key Responsibilities:
Produce meals for all Food and Beverage outlets
Manage a staff compliment of 20
Training of all junior staff and trainees
Stock Control
Assist the Exec Sous Chef with any additional responsibilities
Personal Attributes:
Patient
Creative
Being able to work in a fast paced environment
Self-Motivated
Ability to work individually and as part of a team
The ability to accept constructive criticism and feedback

Jan 30, 2018

Permanent

Overseeing the day to day running of the kitchen in the absence of the Executive Sous Chef
Minimum Requirements:
Matriculation certificate (or the equivalent)
Either Culinary Arts, Catering management or Food Service Management diploma
ESSENTIAL min of 3 years’ experience as a Sous Chef within a 4 or 5 * property in Hot Kitchen
HACCP certification
Key Responsibilities:
Produce meals for all Food and Beverage outlets
Manage a staff compliment of 20
Training of all junior staff and trainees
Stock Control
Assist the Exec Sous Chef with any additional responsibilities
Personal Attributes:
Patient
Creative
Being able to work in a fast paced environment
Self-Motivated
Ability to work individually and as part of a team
The ability to accept constructive criticism and feedback

Requirements:
● Previous Restaurant experience preferred ● Studying in the hospitality will be beneficial or qualified ● Has management experience ● Well-groomed ● Own transport ● Willing to work shifts● Preferably a young candidate
Non-Response within 2 weeks indicates an unsuccessful application.
Unsuccessful candidates will be kept on Jobs2day database for any future suitable positions.
Only Candidates meeting the minimum criteria will be contacted to start the recruitment process.

Jan 29, 2018

Permanent

Requirements:
● Previous Restaurant experience preferred ● Studying in the hospitality will be beneficial or qualified ● Has management experience ● Well-groomed ● Own transport ● Willing to work shifts● Preferably a young candidate
Non-Response within 2 weeks indicates an unsuccessful application.
Unsuccessful candidates will be kept on Jobs2day database for any future suitable positions.
Only Candidates meeting the minimum criteria will be contacted to start the recruitment process.